CA2430635A1 - Continuous flow pressurized cooker/blancher - Google Patents
Continuous flow pressurized cooker/blancher Download PDFInfo
- Publication number
- CA2430635A1 CA2430635A1 CA002430635A CA2430635A CA2430635A1 CA 2430635 A1 CA2430635 A1 CA 2430635A1 CA 002430635 A CA002430635 A CA 002430635A CA 2430635 A CA2430635 A CA 2430635A CA 2430635 A1 CA2430635 A1 CA 2430635A1
- Authority
- CA
- Canada
- Prior art keywords
- food product
- blancher
- infeed
- transfer chamber
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0817—Large-capacity pressure cookers; Pressure fryers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
- A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
Abstract
A continuous flow pressurized cooker/blancher cooks a food product by continuously transporting the product on a conveyor system and by forcing steam through or over the surface of the food product. The food product to be cooked may be, but is not limited to, seafood and preferably crustaceans. The cooker/blancher includes an exterior pressurized housing, an infeed weigh hopper, an infeed and an outfeed transfer structure, and an internal conveyor system. Each transfer structure comprises an internal and an external transfer chamber. A pressure assembly forces steam into the exterior pressurized housing while the transfer structures is adapted to maintain a selected pressurized environment.
Description
Continuous Flow Pressurized CookerlBlancher This invention relates to a continuous flow pressurized steam cooker/blancher for cooking, steaming or blanching a continuous flow of food product.
A conventional continuous process cooker/blancher, an example of which can be seen in Canadian Patent No. 2,087,418 (Hufford), processes food in a continuous fashion without the need for human intervention or handling of the food particles. Figure 4 of the drawings shows an example of such a conventional continuous process cooker/blancher. Food particles are transferred from a supply conveyor system to the cooker/blancher apparatus through an upper hopper 14. In a conventional system, the food particles, having passed through the upper hopper 14 will move into an upper rotary valve 15. The upper rotary valve 15 may be comprised of several fins resulting in numerous compartments to be filled by food particles and transferred to a conveyor system 16. After travelling through the pressurized chamber the food particles will fall from the conveyor system 16 into a lower rotary valve 17 and finally out of the cooker/blancher apparatus.
In the above described prior art cooker/blancher, food product is fed in a continuous fashion into the upper rotary valve 15 and the volume of food processed is controlled only by the speed at which the system is operating and the capacity of the compartments within the rotary valves 15, 17. It is only possible to control the volume of food product being processed by altering the speed of the infeed conveyor, or the speed of the rotary valve, or both.
Further, damage may occur to food products of a delicate nature when subjected to the rotation with the upper rotary valve 15 or lower rotary valve 17. In the event that a single compartment may become filled to capacity, any food product near the edge of the fins, may become damaged by pressure or friction forces generated against the circumference of the rotary valves 15, 17.
It is therefore an object of the present invention to provide an improved continuous flow pressurized steam cooker/blancher wherein food product is transferred to the system in a more controlled fashion. Additionally, the transfer of the food product from the exterior environment to the interior environment of the cooker/blancher is performed such that damage to the food product is reduced and the overall efficiency of the system improved.
According to a first aspect of the present invention, there is provided a continuous flow pressurized cooking/blanching apparatus for continuous processing and cooking/blanching of food products, comprising: an exterior housing sealed from the external environment and capable of sustaining an interior pressure elevated above atmospheric pressure, an infeed weigh hopper for receiving and measuring an appropriate amount of food product, an upper transfer means to receive product from the infeed weigh hopper and transfer the food product from an environment at atmospheric pressure to an environment of elevated pressure within the housing, a conveyor belt inside the housing to receive product from the upper transfer means and to transport product within the exterior housing, a lower transfer means to receive product from the conveyor belt, transfer the food product from the elevated pressure environment to an atmospheric pressure environment and to discharge the product from the cooking/blanching apparatus, and a system control means for electrically controlling the operation of the cooking/blanching apparatus.
According to a second aspect of the present invention, there is provided a continuous flow pressurized cooking/blanching apparatus for continuous processing and cooking/blanching of food products comprising: an exterior housing sealed from the external environment and capable of sustaining an interior pressure elevated above atmospheric pressure, an infeed weigh hopperfor receiving and measuring an appropriate
A conventional continuous process cooker/blancher, an example of which can be seen in Canadian Patent No. 2,087,418 (Hufford), processes food in a continuous fashion without the need for human intervention or handling of the food particles. Figure 4 of the drawings shows an example of such a conventional continuous process cooker/blancher. Food particles are transferred from a supply conveyor system to the cooker/blancher apparatus through an upper hopper 14. In a conventional system, the food particles, having passed through the upper hopper 14 will move into an upper rotary valve 15. The upper rotary valve 15 may be comprised of several fins resulting in numerous compartments to be filled by food particles and transferred to a conveyor system 16. After travelling through the pressurized chamber the food particles will fall from the conveyor system 16 into a lower rotary valve 17 and finally out of the cooker/blancher apparatus.
In the above described prior art cooker/blancher, food product is fed in a continuous fashion into the upper rotary valve 15 and the volume of food processed is controlled only by the speed at which the system is operating and the capacity of the compartments within the rotary valves 15, 17. It is only possible to control the volume of food product being processed by altering the speed of the infeed conveyor, or the speed of the rotary valve, or both.
Further, damage may occur to food products of a delicate nature when subjected to the rotation with the upper rotary valve 15 or lower rotary valve 17. In the event that a single compartment may become filled to capacity, any food product near the edge of the fins, may become damaged by pressure or friction forces generated against the circumference of the rotary valves 15, 17.
It is therefore an object of the present invention to provide an improved continuous flow pressurized steam cooker/blancher wherein food product is transferred to the system in a more controlled fashion. Additionally, the transfer of the food product from the exterior environment to the interior environment of the cooker/blancher is performed such that damage to the food product is reduced and the overall efficiency of the system improved.
According to a first aspect of the present invention, there is provided a continuous flow pressurized cooking/blanching apparatus for continuous processing and cooking/blanching of food products, comprising: an exterior housing sealed from the external environment and capable of sustaining an interior pressure elevated above atmospheric pressure, an infeed weigh hopper for receiving and measuring an appropriate amount of food product, an upper transfer means to receive product from the infeed weigh hopper and transfer the food product from an environment at atmospheric pressure to an environment of elevated pressure within the housing, a conveyor belt inside the housing to receive product from the upper transfer means and to transport product within the exterior housing, a lower transfer means to receive product from the conveyor belt, transfer the food product from the elevated pressure environment to an atmospheric pressure environment and to discharge the product from the cooking/blanching apparatus, and a system control means for electrically controlling the operation of the cooking/blanching apparatus.
According to a second aspect of the present invention, there is provided a continuous flow pressurized cooking/blanching apparatus for continuous processing and cooking/blanching of food products comprising: an exterior housing sealed from the external environment and capable of sustaining an interior pressure elevated above atmospheric pressure, an infeed weigh hopperfor receiving and measuring an appropriate
-2-amount of food product, an upper transfer means to receive product from the infeed weigh hopper and transfer the food product from an environment at atmospheric pressure to an environment of elevated pressure, a conveyor belt to receive product from the upper transfer means and to transport product within the exterior housing, a lower transfer means to receive product from the conveyor belt, transfer the food product from the elevated pressure environment to an atmospheric pressure environment and to discharge the product from the cooking/blanching apparatus, a sump positioned near to the bottom of the exterior housing to facilitate the removal and collection of any liquid by-product of the cooking/blanching process, and a system control means for electrically controlling the operation of the cookinglblanching apparatus.
The upper and lower transfer means, according to the first or second aspect of the present invention, preferably each comprise an internal transfer chamber for transferring the food product to or from the conveyor belt, a void area to allow for pressurization or de-pressurization of the food products, and an external transfer chamber for transferring the food product into or out of the cooking/blanching apparatus, the internal and external transfer chambers each adapted to form pressure seals with the void area.
The cooker/blancher according to the first or second aspect of the present invention may further comprise a recirculating water system for cushioning and protecting the food product. The recirculating water system will introduce water into the upper and lower transfer means prior to the contact of the food product therewith, thereby providing additional suspension and protection for the food product while being transferred.
The cooker/blancher according to the first or second aspect of the present invention may further comprise a rotational speed adjustment means for controlling the rotational speed to the upper internal transfer chamber. By adjusting the rotation speed of the upper internal transfer chamber, the food product can be evenly distributed onto the conveyor belt resulting in a more efficient use of steam and a more consistent processing.
The upper and lower transfer means, according to the first or second aspect of the present invention, preferably each comprise an internal transfer chamber for transferring the food product to or from the conveyor belt, a void area to allow for pressurization or de-pressurization of the food products, and an external transfer chamber for transferring the food product into or out of the cooking/blanching apparatus, the internal and external transfer chambers each adapted to form pressure seals with the void area.
The cooker/blancher according to the first or second aspect of the present invention may further comprise a recirculating water system for cushioning and protecting the food product. The recirculating water system will introduce water into the upper and lower transfer means prior to the contact of the food product therewith, thereby providing additional suspension and protection for the food product while being transferred.
The cooker/blancher according to the first or second aspect of the present invention may further comprise a rotational speed adjustment means for controlling the rotational speed to the upper internal transfer chamber. By adjusting the rotation speed of the upper internal transfer chamber, the food product can be evenly distributed onto the conveyor belt resulting in a more efficient use of steam and a more consistent processing.
-3-A preferred embodiment of the invention is described below with reference to the accompanying drawings, in which:
Figure 1 is a perspective view of a continuous flow pressurized cookerlblancher of the present invention;
Figure 2 is a cross-sectional view of a continuous flow pressurized cooker/blancher of the present invention as shown in Figure. 1;
Figure 3 is a perspective view of a transfer means according to the present invention; and Figure 4 is a side cross-sectional view of a conventional continuous flow cooker/blancher.
Referring to Figure 1, in a continuous flow pressurized cooker/blancher, according to the present invention, an infeed conveyor (not shown) is positioned above a storage hopper (not shown). The storage hopper (not shown) is positioned above the infeed weigh hopper 3 connected at one end of the main housing 1 of the cooker/blancher.
Positioned at the bottom of the opposite end of the main housing 1, is a discharge chute 6.
Referring to Figure 2, enclosed within the infeed weigh hopper 3 is an upper external transfer chamber 4 and an upper internal transfer chamber 5, connected at a base flange 11, forming an upper void area 9. Below the upper internal transfer chamber 5, one end of a conveyor belt 2 is positioned. The conveyor belt 2 travels substantially horizontally and below the opposite end, a lower internal transfer chamber 8 can be found.
The lower internal transfer chamber is connected from above to the lower external transfer chamber 7 via a second base flange 11, forming the lower void area 10. Below the lower external transfer chamber, the discharge chute 6 can be found.
The infeed conveyor (not shown) will move food product from a storage hopper (not shown) into the infeed weigh hopper 3. System control means (not shown) will be electrically connected to the infeed weigh hopper 3 such that the infeed weigh hopper 3 will
Figure 1 is a perspective view of a continuous flow pressurized cookerlblancher of the present invention;
Figure 2 is a cross-sectional view of a continuous flow pressurized cooker/blancher of the present invention as shown in Figure. 1;
Figure 3 is a perspective view of a transfer means according to the present invention; and Figure 4 is a side cross-sectional view of a conventional continuous flow cooker/blancher.
Referring to Figure 1, in a continuous flow pressurized cooker/blancher, according to the present invention, an infeed conveyor (not shown) is positioned above a storage hopper (not shown). The storage hopper (not shown) is positioned above the infeed weigh hopper 3 connected at one end of the main housing 1 of the cooker/blancher.
Positioned at the bottom of the opposite end of the main housing 1, is a discharge chute 6.
Referring to Figure 2, enclosed within the infeed weigh hopper 3 is an upper external transfer chamber 4 and an upper internal transfer chamber 5, connected at a base flange 11, forming an upper void area 9. Below the upper internal transfer chamber 5, one end of a conveyor belt 2 is positioned. The conveyor belt 2 travels substantially horizontally and below the opposite end, a lower internal transfer chamber 8 can be found.
The lower internal transfer chamber is connected from above to the lower external transfer chamber 7 via a second base flange 11, forming the lower void area 10. Below the lower external transfer chamber, the discharge chute 6 can be found.
The infeed conveyor (not shown) will move food product from a storage hopper (not shown) into the infeed weigh hopper 3. System control means (not shown) will be electrically connected to the infeed weigh hopper 3 such that the infeed weigh hopper 3 will
-4-signal the system control means (not shown) to stop once the infeed weigh hopper 3 is considered to be filled to a correct level. When the infeed weigh hopper 3 is again ready for product, it will signal the system control means (not shown) to start the infeed conveyor (not shown) to again begin transferring food product.
Referring to Figure 2, the infeed weigh hopper 3 metres an amount of product necessary to fill the upper external transfer chamber 4. When further product is required, the infeed weigh hopper 3 will signal the infeed conveyor (not shown) to run until a preset amount of product is in the infeed weigh hopper 3. The infeed weigh hopper 3 will then signal the system control means (not shown) to stop the infeed conveyor (not shown).
Once the infeed weigh hopper 3 has been filled, and the upper external transfer chamber 4 is ready for product, the infeed weigh hopper 3 will release the product to fall into the upper external transfer chamber 4.
Once food product has been transferred to the upper external transfer chamber 4, the system control means (not shown) will check to ensure the upper internal transfer chamber 5 is in a sealed position suitable for receiving product from the upper external transfer chamber 4. The system control means (not shown) will then vent the upper void area 9 between the upper external transfer chamber 4 and the upper internal transfer chamber 5 to atmospheric pressure, equalizing the pressure across the upper internal transfer chamber 5 and the upper void area 9. The void area pressure will be examined by the system control means (not shown) to see that it has atmospheric pressure ensuring there are no leaks. The upper external transfer chamber 4 will then be raised breaking its seal with the upper void area 9, and then the upper external transfer chamber 4 will be rotated by 180 degrees, dumping the product into the upper internal transfer chamber 5.
The upper external transfer chamber 4 will then be rotated 180 degrees in the reverse direction, lowered to reseal with the upper void area 9. W hen the upper external transfer chamber 4 is returned to the original, ready position, the infeed weigh hopper 3 will be signalled by the system control means (not shown) to deliver additional food product.
_5_ The upper void area 9 and upper internal transfer chamber 5 will then be charged with steam from inside the main housing 1 via a steam inlet valve. The pressure within the upper void area 9 will be examined; this time to ensure that it is at equilibrium with the pressure inside the main housing 1 of the cooker/blancher.
With food product in the upper internal transfer chamber 5 at the elevated pressure of the main housing 1, the upper internal transfer chamber 5 will then be lowered, breaking its seal with the upper void area 9, and rotated 180 degrees, emptying its contents onto the internal cook conveyor 2.
The upper internal transfer chamber 5 will be rotated 180 degrees in the reverse direction and raised to seal upper internal transfer chamber 5 with the upper void area 9. The upper void area 9 will then be vented to atmospheric pressure, and the pressure checked by the system control means (not shown) completing one complete cycle of food product loading.
Inside the main housing 1, the cook conveyor 2 will travel at such a rate as tv expose the food product to the pressure and temperature inside the main housing 1 for a desired amount of time. The cook conveyor 2 may run at a selectable, but fixed, speed such that the duration of time the product is on the belt equates to the cook/blanche time.
Alternatively, the cook conveyor 2 may be encoded, allowing the system control means (not shown) to track the location on the belt of each load of food product.
The lower interior transfer chamber 8, lower void area 10, and lower external transfer chamber 7 would be operated in a manner analogous to the infeed operation.
Condensate from the cookinglblanching steam and liquid from the product will accumulate in the bottom of the main housing 1. Liquid removal means will also be provided to remove and recover this liquid while the system is in process. The main housing 1 will be mounted at a slight angle to flow the liquid to one end of the main housing 1. At that end, the collected liquid will pass through a sump valve (not shown) into a discharge sump (not shown). The sump valve (not shown) between the sump (not shown) and the main housing 1 will then be closed and the sump (not shown) will be brought to atmospheric pressure. A lower discharge valve (not shown), situated at the bottom of the sump (not shown), will then be opened allowing the emptying of the sump (not shown) and the collection of the liquid contained within.
The system control means (not shown) will control the sump valve (not shown) and the lower discharge valve (not shown), receiving an electric signal from a level switch (not shown), indicating the necessity to empty the sump (not shown). Also included is a cooling means (not shown), to reduce the temperature of the collected liquid to a safe and manageable level.
Referring to Figure 3, when the system control means determines that the position of the upper external transfer chamber 4 or the upper internal transfer chamber
Referring to Figure 2, the infeed weigh hopper 3 metres an amount of product necessary to fill the upper external transfer chamber 4. When further product is required, the infeed weigh hopper 3 will signal the infeed conveyor (not shown) to run until a preset amount of product is in the infeed weigh hopper 3. The infeed weigh hopper 3 will then signal the system control means (not shown) to stop the infeed conveyor (not shown).
Once the infeed weigh hopper 3 has been filled, and the upper external transfer chamber 4 is ready for product, the infeed weigh hopper 3 will release the product to fall into the upper external transfer chamber 4.
Once food product has been transferred to the upper external transfer chamber 4, the system control means (not shown) will check to ensure the upper internal transfer chamber 5 is in a sealed position suitable for receiving product from the upper external transfer chamber 4. The system control means (not shown) will then vent the upper void area 9 between the upper external transfer chamber 4 and the upper internal transfer chamber 5 to atmospheric pressure, equalizing the pressure across the upper internal transfer chamber 5 and the upper void area 9. The void area pressure will be examined by the system control means (not shown) to see that it has atmospheric pressure ensuring there are no leaks. The upper external transfer chamber 4 will then be raised breaking its seal with the upper void area 9, and then the upper external transfer chamber 4 will be rotated by 180 degrees, dumping the product into the upper internal transfer chamber 5.
The upper external transfer chamber 4 will then be rotated 180 degrees in the reverse direction, lowered to reseal with the upper void area 9. W hen the upper external transfer chamber 4 is returned to the original, ready position, the infeed weigh hopper 3 will be signalled by the system control means (not shown) to deliver additional food product.
_5_ The upper void area 9 and upper internal transfer chamber 5 will then be charged with steam from inside the main housing 1 via a steam inlet valve. The pressure within the upper void area 9 will be examined; this time to ensure that it is at equilibrium with the pressure inside the main housing 1 of the cooker/blancher.
With food product in the upper internal transfer chamber 5 at the elevated pressure of the main housing 1, the upper internal transfer chamber 5 will then be lowered, breaking its seal with the upper void area 9, and rotated 180 degrees, emptying its contents onto the internal cook conveyor 2.
The upper internal transfer chamber 5 will be rotated 180 degrees in the reverse direction and raised to seal upper internal transfer chamber 5 with the upper void area 9. The upper void area 9 will then be vented to atmospheric pressure, and the pressure checked by the system control means (not shown) completing one complete cycle of food product loading.
Inside the main housing 1, the cook conveyor 2 will travel at such a rate as tv expose the food product to the pressure and temperature inside the main housing 1 for a desired amount of time. The cook conveyor 2 may run at a selectable, but fixed, speed such that the duration of time the product is on the belt equates to the cook/blanche time.
Alternatively, the cook conveyor 2 may be encoded, allowing the system control means (not shown) to track the location on the belt of each load of food product.
The lower interior transfer chamber 8, lower void area 10, and lower external transfer chamber 7 would be operated in a manner analogous to the infeed operation.
Condensate from the cookinglblanching steam and liquid from the product will accumulate in the bottom of the main housing 1. Liquid removal means will also be provided to remove and recover this liquid while the system is in process. The main housing 1 will be mounted at a slight angle to flow the liquid to one end of the main housing 1. At that end, the collected liquid will pass through a sump valve (not shown) into a discharge sump (not shown). The sump valve (not shown) between the sump (not shown) and the main housing 1 will then be closed and the sump (not shown) will be brought to atmospheric pressure. A lower discharge valve (not shown), situated at the bottom of the sump (not shown), will then be opened allowing the emptying of the sump (not shown) and the collection of the liquid contained within.
The system control means (not shown) will control the sump valve (not shown) and the lower discharge valve (not shown), receiving an electric signal from a level switch (not shown), indicating the necessity to empty the sump (not shown). Also included is a cooling means (not shown), to reduce the temperature of the collected liquid to a safe and manageable level.
Referring to Figure 3, when the system control means determines that the position of the upper external transfer chamber 4 or the upper internal transfer chamber
5 is to be changed, a signal is sent to the actuation cylinders 12 and the chamber positioning arm 13 is moved, thereby moving the associated transfer chamber into the desired position. The void area (not shown) between the upper external and upper internal transfer chambers 4, 5 is formed by the base flange 11.
Claims
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002430635A CA2430635A1 (en) | 2003-06-02 | 2003-06-02 | Continuous flow pressurized cooker/blancher |
| US10/854,788 US7748313B2 (en) | 2003-06-02 | 2004-05-27 | Continuous flow pressurized cooker/blancher |
| CA2469284A CA2469284C (en) | 2003-06-02 | 2004-05-31 | Continuous flow pressurized cooker/blancher |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002430635A CA2430635A1 (en) | 2003-06-02 | 2003-06-02 | Continuous flow pressurized cooker/blancher |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2430635A1 true CA2430635A1 (en) | 2004-12-02 |
Family
ID=33557532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002430635A Abandoned CA2430635A1 (en) | 2003-06-02 | 2003-06-02 | Continuous flow pressurized cooker/blancher |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US7748313B2 (en) |
| CA (1) | CA2430635A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8591296B2 (en) | 2009-10-28 | 2013-11-26 | Clearwater Seafoods Limited Partnership | Mollusc processing apparatus and related methods |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005079594A1 (en) * | 2004-02-19 | 2005-09-01 | The Penn State Research Foundation | Gas treatment apparatus |
| FR2968894B1 (en) * | 2010-12-15 | 2013-01-18 | Armor Inox Sa | DEVICE AND METHOD FOR THE THERMAL TREATMENT OF FOOD PRODUCTS |
| US20200393283A1 (en) * | 2017-03-30 | 2020-12-17 | Robert G. Nothum, Jr. | Production flow-rate measurement options for food process lines |
| US11078026B2 (en) * | 2019-10-29 | 2021-08-03 | John Bean Technologies Ab | Conveyor belt blower |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2389330A (en) * | 1942-04-20 | 1945-11-20 | Fmc Corp | Valve mechanism for pressure cookers |
| US4092911A (en) * | 1977-01-21 | 1978-06-06 | Goodale Richard J | Blanching apparatus |
| CH630242A5 (en) * | 1978-02-10 | 1982-06-15 | Donald Graham Glen | PROCESS AND INSTALLATION FOR CONTINUOUSLY WHITENING AND STERILIZING PIECE FOOD PRODUCTS. |
| US4214013A (en) * | 1979-03-05 | 1980-07-22 | Fmc Corporation | Continuous pressure cooking method |
| USRE33510E (en) * | 1979-07-26 | 1991-01-01 | Hester Industries, Inc. | High humidity steam cooker with continuously running conveyor |
| US4582047A (en) * | 1979-07-26 | 1986-04-15 | Hester Industries, Inc. | High humidity steam cooker with continuously running conveyor |
| US4563364A (en) * | 1984-06-11 | 1986-01-07 | Key Technology, Inc. | Method for steam blanching foodstuffs in a pressure vessel |
| US5289759A (en) * | 1992-03-03 | 1994-03-01 | Key Technology, Inc. | Forced steam bulk food cooker/blancher |
| US6105485A (en) * | 1998-12-30 | 2000-08-22 | Zittel; David R. | Pressurized rotary blancher |
| US6274188B1 (en) | 1999-04-27 | 2001-08-14 | The Laitram Corporation | Method for steam-cooking shrimp at reduced temperatures to decrease yield loss |
| EP1289385B1 (en) * | 2000-06-06 | 2006-03-29 | Oseney Limited | Steam peeling processing system |
-
2003
- 2003-06-02 CA CA002430635A patent/CA2430635A1/en not_active Abandoned
-
2004
- 2004-05-27 US US10/854,788 patent/US7748313B2/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8591296B2 (en) | 2009-10-28 | 2013-11-26 | Clearwater Seafoods Limited Partnership | Mollusc processing apparatus and related methods |
Also Published As
| Publication number | Publication date |
|---|---|
| US20050016388A1 (en) | 2005-01-27 |
| US7748313B2 (en) | 2010-07-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |